Creamy, Smoky Beef Stroganoff

09 Feb 2022

Creamy, Smoky Beef Stroganoff

40 Minutes | easy | Serves 4


  • 1 large onion, peeled and finely diced
  • 2 cloves garlic, crushed or finely grated
  • 20g unsalted butter
  • 500g chestnut mushrooms, cut into quarters
  • 400g fillet steak, sliced
  • 3 tablespoons sour cream, plus extra to garnish
  • 150ml beef stock
  • Handful chives, very finely sliced
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika, plus extra to garnish
  • Neutral oil, for cooking



Light the central 2 burners

Light the central 2 burners on the Jupiter Outback BBQ and set the heat to medium. Place the skillet in the centre and allow it to heat up. Once hot, reduce the heat to medium-low.


Heat a splash of oil

Heat a splash of oil in the skillet and add the onions. Cook on low heat for 10-15 minutes, stirring, until completely soft. Add the crushed garlic and cook for a minute more, stirring.

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Add the butter and the mushrooms

Add the butter and the mushrooms. Give them a brief stir, then allow them to cook relatively undisturbed for a few minutes until they start to colour.

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Push the mushrooms

Push the mushrooms to one side of the pan, add a splash more oil, and add the steak. Cook briefly until it is browned all over – a minute or two.

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Add the beef stock

Add the beef stock and smoked paprika. Mix well, bring to a boil then simmer for 5 minutes.

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Stir in sour cream

Stir in sour cream, wholegrain and Dijon mustards. Give everything a good stir, then serve topped with the chives, more creme fraiche and an extra dusting of smoked paprika.

Red over and crusty bread on the side.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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